Catering craft practice Questions
Question 156:
Flatware for à la carte table laying include ____________
- A Joint fork, joint knife and fish fork
- B Joint fork, side knife and fish knife
- C Fish fork, fish knife and side knife
- D Fish fork, joint knife and fish knife
Question 157:
A general convention in the service of wine is that ____________
- A Sweet wine is served before dry wine
- B Light wine is served before heavy wine
- C Red wine is served before white wine
- D Rose wine is served before white wine
Question 158:
The process of receiving and storing items in the kitchen is achieved by ____________
- A Maximum use of space
- B Maximum movement
- C Minimal use of equipment
- D Minimal use of space
Question 159:
An appropriate method of cooking suya is ____________
- A Roasting
- B Grilling
- C Braising
- D Tandoori